Steam tamales to room temp, then rough chopped, about the size of your diced potatoes

½ cup diced onion

½ cup diced red pepper

2 cups diced potatoes (par cooked)

Salt & Pepper to taste

Garnish:

1 Avocado, Sliced

Sour cream or vegan sour cream

Fresh Diced Tomato

Chopped cilantro

Method:

Heat a large skillet on stove top on med high heat. When pan is hot, add oil, then onions and peppers and sauté until cooked. Add potatoes and tamales and cook until browned. Season with salt and pepper to taste. Add the broth and stir in. When everything is hot, scramble the eggs or tofu into the hash. When eggs/tofu are fully cooked, remove from heat, put in serving dish, top with sliced avocado, sour cream and garnish with chopped tomatoes and cilantro.

Serve immediately.

Mixology:

A good Sunday morning beverage to enjoy with this is a Michelada. 1 part bloody mary mix, 3 parts Mexican beer (or any light lager-style beer). Salt the rim of a glass like you would for a Margarita, add ice, the pour the beer in first then the bloody mary mix.